Sicilian-style Potato Gratin Recipe

How to make it

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• Preheat oven to 350°F.
• Rub 13x9x2-inch glass baking dish with cut side of garlic clove. Brush dish with olive oil.
• Heat 2 tablespoons oil in heavy large skillet over medium heat. Add onions, sprinkle with coarse salt, and sauté until soft and beginning to brown, stirring frequently, about 13 minutes.
• Arrange 1/3 of potatoes in even layer in prepared dish. Sprinkle with coarse salt and pepper. Scatter half of onions over. Sprinkle with 1/4 cup Pecorino Romano and 1 tablespoon capers.
• Repeat layering with half of remaining potatoes, coarse salt and pepper, remaining onions, 1/4 cup Pecorino Romano, and 1 tablespoon capers.
• Drizzle with 1 tablespoon olive oil.
• Arrange remaining potato slices over. Sprinkle with coarse salt and pepper and remaining 1 tablespoon capers.
• Drizzle with remaining 1 tablespoon olive oil.
• Pour chicken broth over. Press down firmly on potatoes to compact gratin.
• Cover gratin tightly with foil and bake until potatoes are tender, about 1 hour 20 minutes.
• Uncover and sprinkle with remaining 1/2 cup Pecorino Romano.
• Bake gratin uncovered until cheese is lightly browned, about 15 minutes.
• Let gratin stand 10 minutes at room temperature before serving.